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Terrine of chicken with pesto

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Rate this recipe 4.4/5 (13 Votes)

Ingredients

  • 1 1/3 lb chicken breast
  • 1 large bunch of basil
  • 2/3 gr of grated parmesan
  • scant 1/2 cup of pine nuts
  • 8 tbsp olive oil
  • 1 tablespoon wine vinegar
  • 1 jar of sun dried tomatoes
  • 2 balls of mozzarella di bufala
  • 16 slices of ham

Details

Servings 8
Level of difficulty Easy
Preparation time 25mins
Cooking time 10mins
Cost Budget Friendly

Preparation

Step 1

Cut chicken breasts into thin slices, salt and pepper. Fry in a tablespoon of olive oil for 10 minutes. Reserve on absorbent paper. Roast pine nuts dry (without fat) for 5 minutes in a pan, let cool. Mix the basil, Parmesan and pine nuts and 4 tbsp olive oil, salt and pepper. Mix a tablespoon of pesto with the remaining olive oil and vinegar, for serving and reserve. Drain sun-dried tomatoes and cut into strips. Cut the mozzarella into slices not too thick.

Step 2

Start with a layer of ham. Alternate mozzarella, pesto, chicken, tomatoes. Repeat with a 2nd layer of ham over filling. Weight down with a board for 24 hours in a cool place. Serve with vinegar and pesto salad.

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VIDEO: Chicken Quesadillas

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INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste

METHOD:

  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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